Caliterra

Winemaker Comment

Maximum attention to detail has been implemented in order to create Cenit 2008. During the process of searching for the perfect match of varieties, which required several months and lengthy wine tastings, we decided this year, given the benefit granted by this wine, to incorporate 15% Carmenere, varying for the first time since 2005 the varietal composition of this wine, incorporating superb silkiness and potentiating the expression of our terroir in the glass. Our goal was to obtain the best possible wine, as is expected. Thus, we continue down this wine’s path which forges ahead on its own and may very well become a reference of the Colchagua Valley due to its unique identity.

Vintage Note

Deep, dark and dense color, highly vivid and attractive. Its brilliance and deep ruby notes are accented when the glass is tilted.

The intensity of its nose is astounding since it is not necessary to get close in order to appreciate the first fragrances emanating from the glass. It is extremely difficult to express the great aromatic richness Cenit has. The aroma begins with ripe, red fruits, dried fruits and dried whole peaches that mingle with mocha, coconut and vanilla notes followed by an undertone of forest fruit laced with a touch of fallen leaves, providing a connotation of elegance and finesse.

In the mouth, it stimulates all our senses. Its full body has a sweet yet mature tannin. Highly concentrated, its potency is presented as a gloved hand due to its fine smoothness. Wonderful persistence and an incredibly long finish.

Fermentation and Aging

This fourth version of Cenit has confirmed once again the course that was defined from the very beginning, to produce the best wine using the grapes from our lands. For this, in 2008, we incorporated 15% Carmenere, providing complexity to the blend, and along with the Cabernet Sauvignon, Malbec and Petit Verdot, it expresses in a single synergy the best characteristics of each variety.

As in previous years, it was necessary to wait for 18 months before the wine was ready to be blended and bottled. Its extended storage was carried out in oak barrels, 75% French and 25% American, increasing the % of American barrels compared with previous years due to the incorporation of our Carmenere which has demonstrated to have great affinity with this oak. Malolactic fermentation proceeded slowly during the first winter, before the first racking out of the total of five it was subjected to.